Mongolian Beef

YungB's Note:

This Mongolian Beef tastes very close to PF's Chang. I usually make this when I want some of their Mongolian Beef but I am tight on money. I hope you will enjoy it as much as I do. It is a very quick and easy dish. Preparation time includes marinate time.

• Total Time: 50 mins
• Prep Time: 45 mins
• Cook Time: 5 mins

Ingredients:

Serves: 2

Yield: 1.0 pan

• 8 ounces beef tenderloin (thinly sliced)
• 2 tablespoons cooking oil
• 2 stalks leeks (sliced diagonally, scallions can be substituted)
• 1 inch ginger (finely chopped)
• 3 garlic cloves (thinly sliced)
• 1 stalk shredded scallion (white part only for garnishing)

Marinate

• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 tablespoon water
• 1 teaspoon Chinese wine (rice wine or Shaoxing wine)

Sauce

• 2 teaspoons oyster sauce
• 2 tablespoons sweet soy sauce (ABC Kecap Manis)
• 1/2 teaspoon dark soy sauce
• 3 dashes white pepper powder
• 1/8 teaspoon sesame oil
• 1/4 teaspoon maggi seasoning
• salt and sugar

Directions:

1. Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
2. Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the leeks into the wok. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded scallions.
3. Serve hot.